Fresh Strawberry Kiwi Spinach Salad

I never thought to mix strawberries and kiwis with spinach until I saw my neighbor doing it at a block party last summer. In my mind, fruit belonged in desserts or smoothies, while spinach was strictly for dinner salads.

But that first bite changed everything. The sweet fruit paired so naturally with the leafy greens, I couldn’t believe I’d missed out on this combo for so long. Now it’s my go-to lunch when I want something light but satisfying, and even my kids ask for seconds – which never happens with regular salads.

What Kind of Spinach Should I Use?

For a fresh salad like this, baby spinach leaves are your best bet since they’re tender and have a milder flavor than mature spinach. You’ll find baby spinach sold both loose and in bags or plastic containers – either option works great, just make sure the leaves look fresh and bright green without any yellowing or wilting. If you can only find regular spinach, that’s totally fine too, but you might want to tear the larger leaves into bite-sized pieces and remove any thick stems. Just remember to give your spinach a good wash and dry it thoroughly (a salad spinner works great for this), since wet leaves will make your dressing slide right off instead of coating the greens nicely.

Options for Substitutions

This fresh salad recipe is easy to adapt with what you have in your kitchen:

• Raspberry vinegar: If you don’t have raspberry vinegar, try apple cider vinegar or white wine vinegar mixed with a splash of lemon juice. Balsamic vinegar works too, though it will give a darker color to your dressing.
• Raspberry jam: Any berry jam works great here – strawberry, blackberry, or mixed berry jam are good alternatives. If you don’t have jam, you can use 2 tablespoons of honey plus a few mashed fresh raspberries.
• Vegetable oil: Feel free to swap in olive oil, avocado oil, or even light-tasting grapeseed oil. Each will work fine in the dressing.
• Spinach: Mixed salad greens, arugula, or baby kale can replace spinach. If using kale, make sure to chop it finely and massage it with a bit of oil first to soften it.
• Walnuts: Any nuts work well here – try pecans, almonds, or even sunflower seeds if you need a nut-free option.
• Strawberries and kiwis: The fruit can be switched up based on what’s in season – try blueberries, mandarin oranges, or sliced pears. Just aim for fruit that’s sweet and juicy.

Watch Out for These Mistakes While Making

The biggest challenge when making a spinach salad is ending up with wilted, soggy leaves – to keep your greens crisp, wait to add the dressing until right before serving, and make sure your spinach leaves are completely dry after washing. Another common mistake is using unripe or overripe fruit – your strawberries and kiwis should be firm but yielding to gentle pressure, as this ensures the perfect balance of sweetness and texture in every bite. To prevent your walnuts from getting lost at the bottom of the bowl, add them last and give them a light toast in a dry pan for 3-5 minutes beforehand, which brings out their natural oils and makes them extra crunchy. For the dressing, avoid the temptation to eyeball the oil-to-vinegar ratio – measuring precisely will give you that perfect balance of sweet and tangy flavors that makes this salad shine.

What to Serve With Strawberry Kiwi Spinach Salad?

This fresh and fruity spinach salad works perfectly as a side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside some grilled chicken breast or salmon for a light but filling lunch or dinner combo. For a vegetarian option, add some quinoa or chickpeas to the salad itself, or serve it with a warm cup of butternut squash soup. If you’re hosting a brunch, this salad pairs really nicely with a quiche or some freshly baked crusty bread and butter.

Storage Instructions

Keep Fresh: For the best results, store the salad ingredients and dressing separately. Keep the washed and dried spinach leaves in a container lined with paper towels in the fridge for up to 3 days. The cut fruit should be stored separately and is best used within 24 hours to prevent getting mushy.

Dressing Storage: The raspberry vinaigrette can be made ahead and kept in a sealed jar or container in the refrigerator for up to a week. Just give it a good shake before using since the oil and vinegar will naturally separate.

Prep Ahead: If you’re planning to make this salad for a party or gathering, you can wash and dry the spinach, toast the walnuts, and mix the dressing up to a day ahead. Wait to cut the fruit and assemble the salad until right before serving to keep everything fresh and prevent wilting.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 10-15 g
• Fat: 60-70 g
• Carbohydrates: 50-60 g

Ingredients

• 2 tablespoons raspberry vinegar
• 2 1/2 tablespoons raspberry jam
• 1/3 cup vegetable oil
• 8 cups spinach, cleaned and torn
• 1/2 cup chopped walnuts
• 8 strawberries, cut into quarters
• 2 kiwis, peeled and cut into slices

Step 1: Prepare the Raspberry Dressing

In a small container, mix together raspberry vinegar, raspberry jam, and vegetable oil.

Stir the ingredients thoroughly until they are well combined and the mixture is smooth.

This will serve as the flavorful dressing for your salad.

Step 2: Assemble the Salad Ingredients

In a salad bowl, combine fresh spinach leaves as the base.

Add a selection of your favorite nuts for a crunchy texture, sliced strawberries for a touch of sweetness, and sliced kiwi for a refreshing and tangy flavor.

Step 3: Toss the Salad with the Dressing

Drizzle the prepared raspberry dressing over the salad in the bowl.

Toss everything gently to ensure the spinach, nuts, strawberries, and kiwi are evenly coated with the dressing.

Serve and enjoy your fresh and fruity salad!